Deconstructed Rice Bowl

Okay, I confess, I didn’t set out to make a deconstructed rice bowl. If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl. Next time! And there will be a next time. This dinner was yummy.

6 Cups cooked brown rice. I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend. I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend. I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed. I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines. Use garam marsala, or five spice, curry, or coriander with lime zest, etc. You get the idea. Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit. I also put together a salad kit.